Cilantro Lime Quinoa is a fresh, healthy, and flavorful quinoa dish that can serve as a main or a side, ready in less than 20 minutes. Swapping rice for quinoa makes it fit protein bowls and vegan and gluten-free diets.
Check our detailed post on how to cook quinoa and protein-rich quinoa recipes.
Mexican quinoa
Mexican-style cilantro lime quinoa is similar to cilantro lime rice, but made with quinoa instead of rice. It pairs well with Mexican or Indian dishes such as tandoori bowls, enchiladas, burrito bowls, tacos, fajitas, or quesadillas. This quinoa recipe is quick to prepare, making it ideal for lunch boxes or Buddha bowls.
You can check out our Mexican quinoa with black beans and corn, a trending quinoa salad also great for summer, and chickpea and quinoa for a protein-rich meal.
Ingredients
Quinoa: The base. Use white, red, or both.
Liquid: Water or broth adds savory depth.
Cilantro: Adds fresh, herbaceous flavor.
Lime juice/zest: Adds freshness and tang.
Fat: Use olive, coconut, or avocado oil.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Place the quinoa in a fine-mesh strainer and rinse it under cold water. This is mainly done to remove the coating, which makes it taste bitter.
- Heat oil in a pan. Add the rinsed quinoa and saute for 2 to 3 minutes on medium flame until aromatic.
- Now add lime zest, salt, and water, and mix well. Bring it to a boil. Cover and cook on medium heat for about 15 minutes, or until the quinoa is fluffy and the water is completely absorbed.
- Switch off the flame.
- After 5 minutes, stir in cilantro and lime juice until well combined.
- Serve warm or chilled and enjoy.
Tips
- Make sure you place the dry quinoa in a mesh strainer and rinse it under cold water before cooking.
- To make it more flavorful, you can cook the quinoa in vegetable or chicken broth.
- If the quinoa is cooked but the water has not been completely absorbed after 15 minutes, increase the heat to high and cook it uncovered for another 2 minutes.
- Any leftovers can be stored in the refrigerator for 4 to 5 days. Serve chilled or reheat in the microwave if needed.
- Use freshly squeezed lime juice for the best flavors.
Instant Pot Mexican quinoa
- Turn on the SAUTE mode of your IP.
- Add rinsed quinoa and oil, toss until coated, and sauté until aromatic. Now add lime zest, salt, and 1 ½ cups of water. Lock the lid and cook on high pressure for 3 minutes.
- When the cooking time is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, do a quick pressure release, then fluff the quinoa with a fork.
- Mix quinoa with cilantro and lime juice in a bowl. Serve and enjoy.
Serving suggestions
- Serve as a side or main dish with grilled vegetables, tandoori chicken, tandoori potatoes, roasted sweet potatoes, or paneer tikka; these pairings complement the quinoa's fresh, zesty flavor.
- This quinoa can also be enjoyed alongside avocado egg salad, chicken salad, or guacamole, adding a light, nutritious element to these meals.
- Add this quinoa to enchiladas, burrito bowls, salad bowls, tacos, protein-packed lunch bowls, or Buddha bowls, where it adds a flavorful, nutritious base or side.
More quinoa recipe ideas
Recipe card
Cilantro Lime Quinoa Recipe
Equipment
Ingredients
- 1 tablespoon Oil Avovado, olive or coconut
- 1 cup Quinoa rinsed
- 1 teaspoon Lime zest
- ½ teaspoon Salt adjust to taste
- 1 ¾ cups Water broth
- 1 to 2 tablespoon Lime juice
- ¼ cup Coriander leaves Cilantro
Instructions
- Place the quinoa in a fine-mesh strainer and rinse it under cold water. This is mainly done to remove the coating, which makes it taste bitter.1 cup Quinoa
- Heat oil in a pan. Add the rinsed quinoa and saute for 2 to 3 minutes on medium flame until aromatic.1 tablespoon Oil
- Now add lime zest, salt, and water, and mix well. Bring it to a boil. Cover and cook on medium heat for about 15 minutes, or until the quinoa is fluffy and the water is completely absorbed.1 teaspoon Lime zest, ½ teaspoon Salt, 1 ¾ cups Water
- Switch off the flame.
- After 5 minutes, stir in cilantro and lime juice until well combined.1 to 2 tablespoon Lime juice, ¼ cup Coriander leaves
- Serve warm or chilled and enjoy.
Instant pot Mexican Quinoa
- Turn on the SAUTE mode of your IP.
- Add rinsed quinoa and oil, toss until coated, and sauté until aromatic. Now add lime zest, salt, and 1 ½ cups of water. Lock the lid and cook on high pressure for 3 minutes.
- When the cooking time is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, do a quick pressure release, then fluff the quinoa with a fork.
- Mix quinoa with cilantro and lime juice in a bowl. Serve and enjoy.
Video
Notes
- Make sure you place the dry quinoa in a mesh strainer and rinse it under cold water before cooking.
- To make it more flavorful, you can cook the quinoa in vegetable or chicken broth.
- If the quinoa is cooked but the water has not been completely absorbed after 15 minutes, increase the heat to high and cook it uncovered for another 2 minutes.
- Any leftovers can be stored in the refrigerator for 4 to 5 days. Serve chilled or reheat in the microwave if needed.
- Use freshly squeezed lime juice for the best flavors.
Nutrition
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Lex says
This was so delicious. Thank you for sharing this recipe!
Ingrid S. says
This was such a simple side dish that I was able to make with ingredients I already happened to have on hand. Lots of refreshing flavors! Thanks for the recipe😊